Plate Lunches
Hawaiian Barbecue is a term used to stylize the Hawaiian islands' plate lunch. A typical plate lunch consists of a meat entrée, 2 scoops of white rice and a scoop of macaroni salad. Popular meat entrées include kalua pork (a luau favorite), lau lau, chicken katsu, barbecued beef short ribs and a barbecued chicken leg. In areas where fresh seafood is available, fried shrimp and mahi mahi are also common.
Hawaiian BBQ Skewers
Hawaiian Barbecue Skewers™ are chunks of chicken or pork, marinated in our Hawaiian Barbecue Marinade, and threaded onto bamboo skewers. They are then cooked to perfection over flaming hot coals.
Kalua Pork on a bun
hawaii's version of pulled pork, smoke flavoured & slow roasted to perfection; served on a bun with pineapple salsa and Liko's Hawaiian Barbecue Sauce
Spam Musubi
Spam musubi is a popular snack and lunch food in Hawaii composed a slice of grilled Spam atop of a block of rice, wrapped together with nori dried seaweed in the tradition of Japanese omusubi.
Lau Lau
Laulau is a Hawaiian dish. Traditionally, it consisted of pork in wrapped taro leaf. In modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. Laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad.
Lomi-Lomi Salmon
Lomi-Lomi salmon is a side dish in Pacific island cuisine. It is a fresh tomato and salmon salad, and was introduced to Hawaiians by early western sailors. It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions (or sometimes green onion), and occasionally flakes of hot red chili pepper, or crushed ice. It is always served cold. Other variations include salmon, diced tomato, diced cucumber, and chopped sweet onion.
Poi
Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the taro plant (known in Hawaiian as kalo). Poi is produced by mashing the cooked corm (baked or steamed) until it is a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like (poi can be known as two-finger or three-finger, alluding to how many fingers one would have to use to eat it, depending on its consistency).
